Kidney Dinner

• 8 ounces lambs kidneys
• 1 teaspoon oil
• knob butter
• 0.5 (10 1/2 ounce) cankidney soup
• 1 teaspoon flour
• 12 teaspoon gravy, powder
• 1 tablespoon water
• 1 tablespoon cream

1. Cut the kidneys in half, lengthways, and remove the white, fatty core.
2. Cut the kidneys into pieces.
3. Heat the oil and butter gently in a saucepan.
4. Add the kidneys and fry over a moderate heat, stirring until the kidneys are browned on all sides.
5. Gradually stir in about 1 cup of soup and leave to simmer for 10 minutes, over a very low heat, until the kidneys are tender.
6. Mix the flour and gravy flavouring powder (or gravy granules) into a smooth paste with the sherry, wine, or water, and add to the kidney sauce, stirring as the sauce thickens.
7. Stir in the cream, if using, and heat through, but do not let the cream boil.

lambs kidneys, oil, knob butter, cankidney soup, flour, water, cream

Taken from www.food.com/recipe/kidney-dinner-461043 (may not work)